CN101785496A - Method for processing autumn white pear freeze-dried food - Google Patents
Method for processing autumn white pear freeze-dried food Download PDFInfo
- Publication number
- CN101785496A CN101785496A CN201019000001A CN201019000001A CN101785496A CN 101785496 A CN101785496 A CN 101785496A CN 201019000001 A CN201019000001 A CN 201019000001A CN 201019000001 A CN201019000001 A CN 201019000001A CN 101785496 A CN101785496 A CN 101785496A
- Authority
- CN
- China
- Prior art keywords
- autumn
- white pear
- autumn white
- freeze
- dried food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention proposes a method for processing autumn white pear freeze-dried food. The method is accomplished through a process 1 of cutting fresh autumn white pears into pieces, a process 2 of performing color-protecting treatment through color-protecting agents, a freezing process 3, a sublimation-drying process 4 and a resolving-drying process 5. The fresh autumn white pears is cut into pieces, subjected to color-protecting treatment through the color-protecting agents, frozen, heated and subjected to air exhaust so as to turn into the autumn white pear freeze-dried food. The method keeps the flavor and nutrition of autumn white pears, can realize perennial edible property, and solves the technical problem of drying and processing the fresh autumn white pears. The method has the advantages of reasonable processes, strict control over technical parameters and convenience for automatic control and operation and large-scale production. The method is suitable for the application of processing the fresh autumn white pears into the autumn white pear freeze-dried food.
Description
Technical field
What the present invention proposed is the method for processing autumn white pear freeze-dried food of food processing field.
Background technology
Autumn, white pear was that the master of northern Hebei and western Liaoning Province plants good local pears kind, and sweet and sour taste is mainly used in and eats raw.
And the autumn white pear palatability, trophism uniqueness, how to solve the taste and the nutrition that had both kept the autumn white pear, the Long-term Storage and the year-round provision of the autumn white pear food that can throughout the year eat again are the development trends of this area.
At present, do not have the frozen dried food production of autumn white pear to come out, its processing method is also by public publication is disclosed both at home and abroad.
The drying means of pears has at present:
1, natural drying method.With pears stoning and seed, and be cut into small pieces, on the airing solarization lotus out of doors, heat up, drain effect, make the operatic circle piece progressively air-dry and dry by natural wind by solar radiation.But pears air dry regionality is stronger, is not suitable for autumn white pear producing region and uses.
2, oven drying method.After the pears segment, be placed in the drying plant, by electric heating, coal combustion heating or measures such as fuel oil, combustion gas heating, the pears piece makes water evaporates through overheated and ventilation, carries out drying, becomes oven dry pears dry food.Oven drying method processing pears are done, and rate of drying is fast, need to add the taste that various additives etc. improve pears, and pears to do mouthfeel hard, tough, do, palatability is poor, its nutritive loss is big.
3, desivac.The pears piece of being cut is put in the freezing equipment, carried out freezingly, bleed simultaneously, make the back distillation of expanding of freezing of moisture in the pears piece, steam is extracted out by negative pressure, realizes that pears dehydrate, and becomes the freeze-drying pears and does.By protecting look, add the freeze-drying pears of sweetener, solid agent and acid and do sour and sweet palatability.Though pears can be made the pears frozen dried food by desivac, different with freeze drying process and pears kind because of lyophilisation condition, its resultant effect has bigger difference.
Up to the present, also be not specifically designed to the autumn white pear freeze-dried related data that is processed into the pears frozen dried food.
Summary of the invention
In order to seek the processing method of autumn white pear freeze-dried food, the present invention proposes method for processing autumn white pear freeze-dried food.This method with the white pear stripping and slicing of aquatic foods autumn after, carry out color stabilizer and protect look and handle, in freeze drier, carry out freezing, heat, bleed, the autumn white pear is dehydrated, become autumn white pear freeze-dried food.
The scheme that technical solution problem of the present invention is adopted is:
Autumn white pear freeze-dried food processing operation
1, stripping and slicing: selective maturation reams pericarp after the complete autumn, the white pear fruit was washed, and picks and abandons fruit stone, becomes autumn white pear fruit piece.
2, color stabilizer protects look and handles: with soaking with interior being immersed in the color stabilizer solution at 1-5 minute after the autumn white pear fresh fruit stripping and slicing, in quantitative water, add mass percent and be 0.2% sodium iso-vc and 0.5% citric acid, soaked 5-10 minute.
3, freezing: as will to put in the freeze drier that is provided with electric boiling plate and air exhauster under subzero 20-30 ℃ temperature conditions freezing 3-5 hour through the autumn white pear fruit piece that color stabilizer soaks.
4, lyophilization: the electric boiling plate in the startup freeze drier heats up and remains between the 30-50 ℃ of temperature, starts pumping with exhaust blower simultaneously, makes the interior pressure of vacuum drier reach the 70-90 handkerchief, keeps 6-8 hour.
5, parsing-desiccation: after finishing lyophilization, continue to make vacuum drier work, when adjusting pressure reaches the 30-50 handkerchief, the temperature of the electric boiling plate of continuation raising vacuum drier is between 70-80 ℃, through 3-4 hour, when freeze-drying autumn white pear fruit piece moisture content less than 5% the time, finish dry run.
Autumn white pear freeze-dried food processing step
Good effect: autumn white pear fresh fruit through stripping and slicing, color stabilizer protect look handle, freezing, heat and the operation of bleeding becomes autumn white pear freeze-dried food.This method had both kept local flavor and the nutrition of autumn white pear, and can realize edible throughout the year.Solved the technical problem of the dry processing of autumn white pear fresh fruit.This method operation is reasonable, and technical parameter control is rigorous, is convenient to automation control and operation, is convenient to scale production.The suitable application that autumn white pear fresh fruit is processed into autumn white pear freeze-dried food of the inventive method.
The specific embodiment
Autumn white pear freeze-dried food processing step
1, stripping and slicing: selective maturation reams pericarp after the complete autumn, the white pear fruit was washed, and picks and abandons fruit stone, becomes autumn white pear fruit piece.The fruit piece is crescent, and length 3-8 centimetre, thickness 1-5 centimetre.
2, color stabilizer protects look and handles: with soaking with interior being immersed in the color stabilizer solution at 1-5 minute after the autumn white pear fresh fruit stripping and slicing, in quantitative water, add mass percent and be 0.2% sodium iso-vc and 0.5% citric acid, soaked 5-10 minute.
3, freezing: as will to put in the freeze drier that is provided with electric boiling plate and air exhauster under subzero 20-30 ℃ temperature conditions freezing 3-5 hour through the autumn white pear fruit piece that color stabilizer soaks.
4, lyophilization: the electric boiling plate in the startup freeze drier heats up and remains between the 30-50 ℃ of temperature, starts pumping with exhaust blower simultaneously, makes the interior pressure of vacuum drier reach the 70-90 handkerchief, keeps 6-8 hour.
Under of the effect of autumn white pear fruit piece in negative pressure, produce sublimation, freezing ice wherein directly changes gaseous state into, is drawn out of, and has realized preliminary dry run.
5, parsing-desiccation: after finishing lyophilization, continue to make vacuum drier work, when adjusting pressure reaches the 30-50 handkerchief, the temperature of the electric boiling plate of continuation raising vacuum drier is between 70-80 ℃, through 3-4 hour, when freeze-drying autumn white pear fruit piece moisture content less than 5% the time, drying program is finished.
In this process, owing to improve the degree of temperature and negative pressure, preliminarily dried is deviate from the crystallization water of part hydrone and is progressively resolved, and becomes steam and is drawn out of, and the moisture content of autumn white pear food that makes freeze-drying is less than 5%.
Color stabilizer adopts sodium iso-vc and citric acid, and wherein the sodium iso-vc consumption accounts for 0.2% of solution quality by mass percentage, and the citric acid consumption accounts for 0.5% of solution quality by mass percentage.
In the process of autumn white pear freeze-dried food, the working procedure of freeze drier is according to imposing a condition by computer control operation.
Characteristics of the present invention
1, white pear is processed into the edible throughout the year problem that can solve the autumn white pear behind the pears frozen dried food autumn.
2, in autumn white pear freeze-dried food processing process, protect look through color stabilizer and handle, the pure white color of pears piece that keeps dry, and prevent fruit piece oxidation stain in the process.
3, in autumn white pear freeze-dried food processing process, do not add sweetener, solid agent and anticorrisive agent, make resulting food keep the reset condition of environmental protection.And the grown form and the fresh fruit local flavor that keep pears piece fruit piece.
4, by lyophilization and two process transpiring moistures of parsing-desiccation, the setting of two dry run temperature and pressure intensity parameter not only can make water evaporates fast, and power saving, makes autumn white pear piece moisture finally reach 2-5%, forms dried foods.
Autumn, white pear was seasonal fruit, its pulp white, and meat is delicate, local flavor sour-sweet.After making autumn white pear freeze-dried food; small product size, shape are constant substantially; be spongy, no drying shrinkage phenomenon, good looking appearance; the material of easy oxidation is protected in the product; and volatile component and the loss of heated denaturalization composition are few, can keep the original nutritional labeling of autumn white pear, and the product mouthfeel is crisp, sour-sweet; keep the original fragrance of fresh fruit, the edibility height.Its food water content is low, in light weight, long shelf-life, preservation convenient transportation.
The processing method of the autumn white pear freeze-dried food of the present invention is suitable carries out the freeze drying processing to autumn white pear fruit, makes autumn white pear freeze-dried food.
Claims (1)
1. method for processing autumn white pear freeze-dried food is characterized in that:
Through operation
1), stripping and slicing: the autumn white pear fruit that selective maturation is complete, ream pericarp after washing, pick and abandon fruit stone, become autumn white pear fruit piece;
2), color stabilizer protects look and handles: with soaking with interior being immersed in the color stabilizer solution at 1-5 minute after the autumn white pear fresh fruit stripping and slicing, in quantitative water, add mass percent and be 0.2% sodium iso-vc and 0.5% citric acid, soaked 5-10 minute;
3), freezing: as will to put in the freeze drier that is provided with electric boiling plate and air exhauster under subzero 20-30 ℃ temperature conditions freezing 3-5 hour through the autumn white pear fruit piece that color stabilizer soaks;
4), lyophilization: the electric boiling plate in the startup freeze drier heats up and remains between 30-50 ℃, starts pumping with exhaust blower simultaneously, makes the interior pressure of vacuum drier reach the 70-90 handkerchief, keeps 6-8 hour;
5), parsing-desiccation: after finishing lyophilization, when regulating pressure and reaching the 30-50 handkerchief, the temperature of electric boiling plate that continues to improve vacuum drier between 70-80 ℃, through 3-4 hour, when freeze-drying autumn white pear fruit piece moisture content less than 5% the time, finish dry run.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201019000001A CN101785496A (en) | 2010-02-04 | 2010-02-04 | Method for processing autumn white pear freeze-dried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201019000001A CN101785496A (en) | 2010-02-04 | 2010-02-04 | Method for processing autumn white pear freeze-dried food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101785496A true CN101785496A (en) | 2010-07-28 |
Family
ID=42528993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201019000001A Pending CN101785496A (en) | 2010-02-04 | 2010-02-04 | Method for processing autumn white pear freeze-dried food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101785496A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
| CN102550989A (en) * | 2012-02-09 | 2012-07-11 | 李英姬 | Method for preparing crispy sliced apple pears |
| CN103431330A (en) * | 2013-09-12 | 2013-12-11 | 通化百泉参业集团股份有限公司 | Preparation method of pyrus ussuriensis freeze-dried fruit powder |
| CN103548991A (en) * | 2013-11-06 | 2014-02-05 | 山东百果庄园食品有限公司 | Technique and device for preserving and storing pear blocks and processing pear pulp |
| CN103907849A (en) * | 2014-04-26 | 2014-07-09 | 安徽恋尚你食品有限公司 | Freeze-dried crisp pear chip and preparation method thereof |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN104982861A (en) * | 2015-07-31 | 2015-10-21 | 四川锡成天然食品有限公司 | Production method of instant fruit and vegetable shortcakes |
| CN105380163A (en) * | 2015-11-13 | 2016-03-09 | 贵州绿荫河农业发展有限公司 | Production method of rosa sterilis fruit freeze-drying slices |
| CN106036604A (en) * | 2016-05-26 | 2016-10-26 | 安顺职业技术学院 | Vacuum freeze-drying processing technology of rosa sterilis fruits |
| CN110122555A (en) * | 2019-05-21 | 2019-08-16 | 新疆黑果枸杞生物科技有限公司 | A kind of bergamot pear freeze-drying method |
| CN112450394A (en) * | 2020-10-23 | 2021-03-09 | 天津科技大学 | Preparation method of fresh-keeping full pear powder |
-
2010
- 2010-02-04 CN CN201019000001A patent/CN101785496A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961047B (en) * | 2010-09-15 | 2013-02-13 | 广西大学 | Method for freezing and drying mango |
| CN101961047A (en) * | 2010-09-15 | 2011-02-02 | 广西大学 | Method for freezing and drying mango |
| CN102550989A (en) * | 2012-02-09 | 2012-07-11 | 李英姬 | Method for preparing crispy sliced apple pears |
| CN103431330B (en) * | 2013-09-12 | 2015-04-08 | 通化百泉参业集团股份有限公司 | Preparation method of pyrus ussuriensis freeze-dried fruit powder |
| CN103431330A (en) * | 2013-09-12 | 2013-12-11 | 通化百泉参业集团股份有限公司 | Preparation method of pyrus ussuriensis freeze-dried fruit powder |
| CN103548991A (en) * | 2013-11-06 | 2014-02-05 | 山东百果庄园食品有限公司 | Technique and device for preserving and storing pear blocks and processing pear pulp |
| CN103907849A (en) * | 2014-04-26 | 2014-07-09 | 安徽恋尚你食品有限公司 | Freeze-dried crisp pear chip and preparation method thereof |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN104982861A (en) * | 2015-07-31 | 2015-10-21 | 四川锡成天然食品有限公司 | Production method of instant fruit and vegetable shortcakes |
| CN105380163A (en) * | 2015-11-13 | 2016-03-09 | 贵州绿荫河农业发展有限公司 | Production method of rosa sterilis fruit freeze-drying slices |
| CN106036604A (en) * | 2016-05-26 | 2016-10-26 | 安顺职业技术学院 | Vacuum freeze-drying processing technology of rosa sterilis fruits |
| CN110122555A (en) * | 2019-05-21 | 2019-08-16 | 新疆黑果枸杞生物科技有限公司 | A kind of bergamot pear freeze-drying method |
| CN112450394A (en) * | 2020-10-23 | 2021-03-09 | 天津科技大学 | Preparation method of fresh-keeping full pear powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101785496A (en) | Method for processing autumn white pear freeze-dried food | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN103355616A (en) | Processing method of health-care dried sinocalamus affinis bamboo shoot | |
| CN103610030A (en) | Instant dried white fungus and production method thereof | |
| CN103082239A (en) | Method for processing dried sweet potatoes | |
| CN104095032A (en) | Processing method of dry bamboo shoot slices | |
| CN104522564A (en) | Method for preparing miracle fruit freeze-dried powder | |
| CN101878882A (en) | Processing method of dried lychee and dried longan | |
| CN104886229A (en) | A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone | |
| CN102813153B (en) | Areca nut processing technology | |
| JP4846838B2 (en) | Manufacturing method for dried green leaves | |
| CN101283759A (en) | Processing method of semi-dry type longan | |
| CN103393022A (en) | Preparation method of freeze-dried apple slices | |
| KR101044246B1 (en) | Methods of dried persimmons | |
| CN102302126B (en) | Method for producing dehydrated vegetables by puffing with superheated steam | |
| CN111345355B (en) | Preparation method of quick-rehydration dried beancurd sticks | |
| CN108041153A (en) | A kind of processing method of micro- lyophilized matrimony vine and application | |
| CN103891873A (en) | Drying method capable of keeping color, aroma and taste quality of fresh momordica grosvenori | |
| CN103892222A (en) | Dehydrating and dry-curing processing process for cowpeas | |
| KR20170113967A (en) | Manufacturing method of dried strip of sweet potato | |
| CN102422877A (en) | Lichee-drying method | |
| CN102919754B (en) | Preparation method of freeze-dried muskmelon | |
| KR101557552B1 (en) | How to improve the quality of life for the jujube dry jujube | |
| CN103637112A (en) | Rapid processing process of lily raw powder | |
| CN103271138A (en) | Purple cabbage drying method combining permeation predewatering and microwave-hot wind |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100728 |